Risotto with Apples, Speck and Grana Padano Riserva
Easy
4 people
40 min
Ingredients
- 320 g Carnaroli rice
- 2 Golden Delicious apples
- 100 g Grana Padano Riserva
- 100 g Speck Alto Adige PGI
- 800 ml vegetable stock
- 1 cup white wine
- 50 g butter
- 1 shallot
- 1 sprig rosemary
- salt
- pepper
Preparation
In a non-stick pan, brown the speck cut into strips and the cubed apples in half the butter; set aside.
In another pan, fry the chopped shallot in a pat of butter, add the rice and toast it for a few minutes.
Pour in a cup of white wine, stir and continue cooking for 15 minutes, adding hot broth a ladle at a time and stirring carefully.
Five minutes before the rice is cooked, add the chopped rosemary and the browned speck and apples; continue to stir.